Preparation Time: 30 minutes

Cook Time: 45 minutes

Cut: Cooked Chicken


2 Tbsp (30 ml) butter
2 cloves garlic, minced
2 cups (500 ml) white or cremini mushrooms, sliced
1 medium onion, diced
2 Tbsp (30 ml) all-purpose flour
3 cups (750 ml) 2% or whole milk
3 cups (750 ml) chicken stock
½ tsp (5 ml) dried basil
½ tsp (5 ml) dried oregano
salt and pepper to taste

9 oven ready lasagna noodles
2 cups cooked, cubed chicken
2 cups (500 ml) ricotta cheese
3 cups (750 ml) fresh spinach
3 cups (750 ml) mozzarella cheese
½ cup (125 ml) parmesan cheese

fresh parsley, minced, for garnish


To make the sauce, melt butter over medium heat in a Dutch oven. Add onion and sauté for 3 minutes. Add mushrooms and sauté for 8 minutes and then add garlic, sauté briefly. Push mushrooms to the perimeter and add flour. Cook for 2 to 3 minutes, whisk in milk, stock and add spices. Combine until smooth and thickened. Set aside.

Preheat oven to 350F. In a 9 x 13 baking dish, add 1/3 cup of the sauce to the bottom. Layer three lasagna noodles on top. Spread with half the ricotta, half the spinach, half the chicken, 2 cups of sauce, and 1 cup of mozzarella. Repeat making a second layer. Top with remaining three noodles, sauce, mozzarella and parmesan.

Cover dish with foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven, let set for 10 minutes and top with fresh parsley, if desired.